This beautiful corn gazpacho is made with fresh, sweet summer corn. It’s a chilled, creamy soup that is 100% dairy-free and so perfect on a hot day. You are going to love it! While you're at it, stock your fridge with another summer-fresh favorite and try this watermelon gazpacho!
Is there anything better than the summer bounty of sweet, fresh corn? It's simply delicious. And this refreshing, chilled corn gazpacho is the perfect way to honor the season. It's super easy to make (no cooking required!) and can be eaten as a meal on its own or as the perfect appetizer.
What is gazpacho?
Great question! Gazpacho is the perfect meal to indulge in summer-fresh, raw veggies without the warming sensation of soup, and without having to use your oven. This cold soup uses pureed vegetables and is popular in Spain and Portugal since it's so refreshing on a hot summer day!
Ingredients:
2 lb yellow tomatoes (roughly chopped)
2 yellow bell peppers (seeded and roughly chopped)
3 ears corn (removed from cob (save a few kernels for garnish))
¼ cup white onion (roughly chopped)
2 cloves garlic (smashed)
Optional: ¼ jalapeño pepper (seeded, for texture, not spiciness)
2 teaspoons sea salt (use good-quality salt here – no boxed salt!)
½ cup olive oil
¼ cup sherry vinegar
2 tablespoons freshly squeezed lime juice
Sea salt (to taste)
Olive oil, cilantro, corn, and fresh ground pepper (to serve)
Instructions
Combine the yellow tomatoes, bell peppers, corn (reserve a few kernels to garnish), onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well. Set the bowl aside on your counter for 10 minutes. (Can be left for up to 4 hours, if needed.) 2 lb yellow tomatoes, 2 yellow bell peppers, 3 ears corn, ¼ cup white onion, 2 cloves garlic, Optional: ¼ jalapeño pepper, 2 teaspoons sea salt
Working in batches blend the soup along with the olive oil. We like this soup quite creamy, but if you think you might like it a little chunky, blend the soup just a little, taste, and then continue to blend it until it's perfect for you. ½ cup olive oil
Pour the blended gazpacho into a large mixing bowl. Whisk in the lime juice. Add the sherry vinegar 1 tablespoon at a time, tasting as you go. We like to add 4 tablespoons of sherry vinegar and ½ teaspoon more sea salt.
Serve the corn gazpacho with the reserved corn kernels, some cilantro, black pepper, and a little drizzle of olive oil. ¼ cup sherry vinegar, 2 tablespoons freshly squeezed lime juice, Olive oil, cilantro, corn, and fresh ground pepper
![]()
Recipe by The Endless Meal.
